Rock Cakes: the easy, tasty recipe for a classic British biscuit

Rock cakes are a classic, easy-to-make British biscuit. Some readers may recognize from the Harry Potter books as one of Harry's favorite sweet treats – Hagrid made them like rocks. With a lightly sweet taste and crumbly, thick texture, rock cakes are absolutely delicious.

Their name comes from the fact they look like rocks or pebbles. They're made with dried fruit and currants and are super fast and easy to make, so they're perfect when you're in the mood for a quick sweet treat to enjoy with a cup of tea.

What are Rock Cakes?

Rock cakes are a type of traditional British baked good that looks like rocks. They're similar to biscuits or scones and are made with currants and dried fruit.

Also known as rock buns, these delicious pastries date back to the 1800s, and since then, they've become a much-loved baked treat to enjoy at teatime.

Rock Cakes vs. Scones

Though similar, there are a few differences between rock cakes and scones. Scones are slightly softer compared to rock cakes, and usually contain raisins instead of currants.

Rock cakes tend to be spooned onto the baking trays while scones have a more uniform shape. Rock cakes are more similar to biscuits in texture.

How to Make Rock Cakes

Making rock cakes is incredibly easy and only takes about half an hour from start to finish. Start by sifting your flour and baking soda into a bowl. Crumble the butter into the flour and keep mixing it until it takes a coarse crumb-like texture. Mix in the sugar, currants, and dried fruit. Whisk in the egg and one tablespoon of milk until a stiff dough forms. You may need a little more milk. If you do, add it in one tablespoon at a time.

Cut the dough into 12 equal pieces and arrange them on parchment-lined baking trays. Bake your rock cakes for 15 minutes at 350F, or until golden brown. Serve them with butter, jam, or enjoy them on their own!

Tips for Making Traditional Rock Cakes

If your rock cakes didn't rise, it might be because your baking powder is old. Be sure to use fresh baking powder when making rock cakes.

If your rock cakes are too dry, it might be because you overmixed the batter or didn't add enough milk.

If desired, you can sprinkle a little coarse sugar or demerara sugar over the top of your rock cakes to give them a sweet, crunchy top.

For heartier rock cakes, add oatmeal.

To make Jamaican rock cakes, add grated coconut.

Make your rock cakes healthier by using wholemeal flour.

If you don't have currants, you can swap them out for raisins or dried cranberries.

Add lemon or orange zest or candied citrus for a touch of bright, zesty flavor.

If you enjoy warming baking spices, you can add some ground cinnamon, cloves, allspice, or pumpkin pie spice to your rock cakes.

How to Store Rock Cakes

Keep your rock cakes fresh by storing them in an airtight container at room temperature for up to 3 days.

For longer storage, you can freeze rock cakes for up to 3 months.

Instructions

Preheat your oven to 375F. Line two baking trays with parchment paper.

Sift flour and baking soda into a bowl.

Add the butter.

Crumble it into the flour until the mixture has a coarse crumb-like texture.

Stir in sugar.

Add in the dried fruit.

Add the egg.

Pour in 1 tablespoon of milk.

Add in the currants. Whisk to combine, until a stiff dough forms. Add more milk, if needed.

Separate the dough into 12 equal pieces. Place them on the prepared baking trays.

Leave 1-2 cm of space between each piece.

Sprinkle them with sugar.

Bake for 15 minutes, or until golden brown.

Serve and enjoy!

Notes

Make sure to use room-temperature ingredients to make your rock cakes.